KANGAROO FILLET, SPICED VEGETABLES & YOGURT SAUCE

Preparation Time: 15 minutes Cook Time: 30 minutes Serves: 4

INGREDIENTS
¼ cup olive oil
½ teaspoon ground cumin
1 teaspoon sweet smoked paprika
1 red onion, cut into thin wedges
1 bunch baby carrots, trimmed & halved
1 bunch baby beetroot, trimmed & quartered
½ cup canned brown lentils
500g pack K-ROO kangaroo fillet
salt flakes & freshly ground black pepper
2 tablespoons lemon juice
1/3 cup fresh parsley leaves
¼ cup Greek yogurt
1 clove garlic, crushed
METHOD
1. Preheat oven to 200°C (180°C fan-forced).
2. Combine 2 tablespoons olive oil, cumin, paprika, onion, carrots and beetroot in large mixing bowl.
3. Mix ingredients until well coated.
4. Place on 2 baking trays lined with baking paper.
5. Roast in preheated oven for 30 minutes, or until beetroot is tender.
6. Season kangaroo fillet with salt and pepper.
7. Heat remaining oil in non-stick frying pan over medium-high heat.
8. Cook kangaroo fillets for 4-5 minutes on each side, or to your liking.
9. Rest fillets for 10 minutes under foil before slicing.
10. Remove vegetables from oven.
11. Add lentils, 1 tablespoon lemon juice and parsley to warm vegetables.
12. Toss together until combined.
13. Stir yogurt, remaining lemon juice, salt and pepper together for dressing.
14. Serve sliced fillet with roasted vegetables and yogurt dressing

Leave a Reply

Your email address will not be published. Required fields are marked *

Don't miss our next issue

Subscribe to have each issue of Buy Australia Magazine delivered straight to your inbox. 

Latest posts